Last night I thawed out a frozen fish filet. It was large enough for the two of us. I didn’t have a plan about how to cook it but saw a recipe for piccata sauce on the package and went with that, with a few additions of my own.
I’ve done chicken piccata and pork scallopini with piccata so the fish was a natural. Anything with capers is good!
You could bread the fish as well if you wanted, or just dip in flour and skip the breadcrumbs but it was awfully good and light tasting this way.
White Fish Piccata – Barramundi Fish Recipe
- 2 Tbs butter
- 2 Tbs olive oil
- 1 large or 2 small white fish filets
- salt and pepper to taste
- juice from half a lemon about 2-3 Tbs
- a few thin slices of lemon
- 1 Tbs capers
- 1 clove garlic, minced
- a splash of white wine
- another tablespoon of butter to thicken the sauce
- Heat the butter and oil in a pan just large enough to hold your fish. When it starts bubbling a bit, lay the fish filets in it, salt and pepper the top of the fish and cook 2-3 minutes depending on how thick your fish is. Turn the fish over and cook until done, another 2-3 minutes and salt and pepper that side as well.
- Put the fish on your serving dish (or directly on dinner plates), leaving the pan on the heat. Add the lemon juice and slices, capers, garlic and wine. Heat to a simmer and cook a minute to reduce the juices, then add the butter to melt and thicken the sauce. Pour over the fish and serve.